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  • For Every Type of Baking, a Specific Gluten-Free Flour - New Jersey Monthly
    free version of that dream come true Orly Gottesman creator of Blends By Orly She began studying at a Parisian pastry shop hoping to learn to replicate the classics minus gluten After a year and half his work brought them to Sydney Australia Gottesman enrolled at Le Cordon Bleu culinary school and devoted her independent study project to creating a range of gluten free flour blends each tailored to a specific style of baked goods There is no one size fits all solution she says A year ago Gottesman who divides her time between Englewood and Australia debuted Blends by Orly a line of five different flour mixes that are gluten corn and nut free as well as Kosher and vegan They contain no sugar or additives and can be substituted 1 to 1 for wheat flour in any recipe While there are many all purpose gluten free baking mixes the five Blends by Orly named London Manhattan Paris Sydney and Tuscany for places she has lived and the foods she enjoyed making there are customized for specific types of baking Recommended Reading Tablespoon Café Opens in Cranford Paris combines flours made from potato starch brown and white rice quinoa and coconut The coconut has a natural sweetness that lends itself to delicate cakes Gottesman says Manhattan combining sorghum and millet flours as well as potato and tapioca starches is recommended for breads and bagels London is designed to work best for cookies Sydney is the go to for muffins pies and pancakes Tuscany is perfect for pizza and pasta Each blend balances heavy and light flours and starches that will mimic the wheat she explains The thickening agent xanthan gum pulls it all together replicating the elasticity of gluten Blends by Orly can be bought at various local Kosher and specialty grocers several New Jersey Shop Rites on Amazon and directly from blendsbyorly com The 20 ounce bags retail for 7 99 to 8 99 So many people who can t eat gluten just give up on baking says Gottesman I want them to be able to enjoy it again Click to enlarge images Get dining articles like this delivered straight to your inbox Read more Eat Drink Soup to Nuts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast Eating With Eric should be on your plate Listen to episodes Subscribe in iTunes 7 Songs to Comfort Christie on His Failed Presidential Bid Podcast Why We re Called The Garden State Table Hopping Jersey Shore Restaurant Week Melange in Somerville A Dress For Every Occasion NJ Father and Son s Wines Win Big 7 Dining Trends to Watch in 2016 February 2016 Best New Restaurants Table of Contents Subscribe Give a Gift Locate a Newsstand Purchase back issues

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/for-every-type-of-baking-a-specific-gluten-free-flour/ (2016-02-11)
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  • How to Preserve Fall's Bounty: Can It! - New Jersey Monthly
    selling crepes at local farmer s markets The restaurant is known for using ingredients from area farms in their jams preserves and pickles Our mission is servin and preservin local flavors says Rizk a Cornell University Cooperative Extension Master Food Preserver The hands on classes which she teaches monthly at the restaurant are a way to inspire people to enjoy the harvest throughout the winter months Kim Rizk of Jammin Crepes in Princeton At the October event she will help students make the pickled butternut squash featured in her winter house salad Her savory apple jam will most likely be made with an assortment of local hot peppers including cayenne and spicy Thai peppers Savory preserves go well with cheeses like Brie Jack and Fromage Blanc that Cherry Grove produces from the raw milk of their grass fed dairy herd Rizk s preserves and Cherry Grove cheeses turn up in many of the 15 inch breakfast lunch and dinner crepes on the Jammin Crepes menu Recommended Reading Joseph Cuccia at Beard House in New York City It s all about fresh local ingredients and the crepe is our vehicle for serving them Rizk says Cherry Grove Farm has been in the same family since 1902 When the latest generation three Hamill brothers inherited it in 1987 they decided to preserve half the property as forest They turned the rest into pasture to rotationally graze 13 breeds of cow that create the milk for their farmstead cheeses The cheese along with pork lamb chicken and beef raised on their 480 acres can be purchased online or at their farm store and at various local grocers They also conduct hands on seminars at the farm throughout the year The Jammin Crepes class on preserving runs from 6 8 pm The price is 50 per person Advance registration is required Other October events at Jammin Crepes include Homemade Ricotta and Mozzarella Stretching Oct 10 12 2pm 65 per person Pate Pickles Oct 24 2 4 pm 50 per person Jammin Crepes 20 Nassau Street Princeton 609 924 5387 jammincrepes com Cherry Grove Farm Lawrenceville Road Lawrenceville 609 219 0053 cherrygrovefarm com Get dining articles like this delivered straight to your inbox Read more Eat Drink Soup to Nuts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast Eating With Eric should be on your plate Listen to episodes Subscribe in iTunes 7 Songs to Comfort Christie on His Failed Presidential Bid Podcast Why We re Called The Garden State Table Hopping Jersey Shore Restaurant Week Melange in Somerville A Dress For Every Occasion NJ Father and Son s Wines Win Big 7 Dining Trends to Watch in 2016 February 2016 Best New Restaurants Table of Contents Subscribe Give a Gift Locate a Newsstand

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/how-to-preserve-falls-bounty-can-it/ (2016-02-11)
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  • 3,200 Gallons of Chowder on LBI - New Jersey Monthly
    Beach Boulevard Surf City NJ 08008 609 494 1667 Manhattan Chowder Black Whale Bar Fish House 100 North Pennsylvania Avenue Beach Haven NJ 08008 609 492 0025 Lefty s Tavern 547 North Main Street Barnegat NJ 08005 609 607 0707 Shore Fire Grille 34 South Main Street Barnegat NJ 08005 609 488 5586 Stefano s Restaurant 1814 Long Beach Boulevard North Beach Haven NJ 08008 609 492 1100 Stockton Seaview Hotel Golf Club 401 South New York Road Galloway NJ 08205 855 894 8698 Creative Seafood Chowder Biggy s Beach Grill 1301 Long Beach Boulevard North Beach Haven NJ 08008 609 207 6122 Blue Water Cafe 11th Street Long Beach Boulevard Haven Beach NJ 08008 609 207 1300 Cuisine on the Green at Atlantis 261 Country Club Boulevard Little Egg Harbor NJ 08087 609 296 2137 Recommended Reading Shan Shan Noodles Brings Authentic Delights La Bamba Mexican Restaurant 3200 Long Beach Boulevard Brant Beach NJ 08008 609 342 1775 Southern Smoke Foods Cajun Caribbean BBQ The first recorded chowder recipe appeared as a poem in the Boston Evening Post in 1751 First lay some Onions to keep the Pork from burning Because in Chouder there can be no turning Then lay some Pork in Slices very thin Thus you in Chouder always must begin MAKING YOUR OWN CHOWDER Today a basic chowder recipe starts with a water based stock made by simmering fish bones and shellfish shells to extract their flavor Adding chunks of fish or seafood is obvious but don t do it too soon so you don t overcook the tender fish and shellfish The firmer the fish the smaller the pieces should be cut The thick flesh of monkfish or swordfish can be diced into one or two inch squares Salmon striped bass and halibut require a three or four inch cut Flaky cod haddock and hake need no cutting the filets will break up as they cook Salt pork a fatty staple in Colonial cooking particularly in the lean winter months is now often replaced with crisp bacon Potatoes have replaced the sailor s hardtack biscuits that once thickened chowders Potatoes make for a lighter textured stew Use a potato with a medium starch content such as Yukon Gold Cook the diced spuds vigorously at first to release the starch which serves as a thickener Then reduce to a slow simmer until the potato chunks are soft yet just firm enough to hold together in the bowl Onions play a key role in almost every chowder Large firm yellow Spanish onions diced uniformly provide a rich subtly sweet underpinning for the subtle flavors of the fish Many chowders call for the fresh picked taste of native corn At this time of year large yellow or bi color ears are still available and can easily be stripped with a sharp knife using the back of the blade to squeeze out all the flavorful milk from the bare cob New England style chowders are finished with milk or

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/3200-gallons-of-chowder-on-lbi/ (2016-02-11)
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  • Soup to Nuts Archives - Page 3 of 21 - New Jersey Monthly
    Lots of them actually In the glass enclosed conservatory of Pleasantdale Chateau an upscale catering facility in West Orange two towering orange trees are sprouting fruit among the flowers and other vegetation Read More Why Go Paleo February 23 2015 Our natural diet is not Twinkies Ho Ho s and Cheerios says Diane Sanfilippo author of the New York Times bestseller Practical Paleo Behind that obvious if attention getting statement is a wealth of knowledge the West Caldwell resident has amassed about improving our eating habits Read More Swinging With the Jazz House Kids February 16 2015 Fine wine from Amanti Vino great food from Jockey Hollow Bar Kitchen Villalobos Pig Prince and Ariane Kitchen Bar will combine with the precocious musicianship of the Jazz House Kids orchestra in the group s seventh annual Body Soul fundraiser Saturday February 28 Read More Greetings And Recipes From Nicaragua February 9 2015 Marilyn Schlossbach the noted Shore restaurateur is wintering in Nicaragua where she is surfing and volunteering with Waves For Water a nonprofit that helps provide clean water for communities in need We spoke with her by phone Read More Dine Smart Valentine February 2 2015 Valentine s Day falling on a Saturday means more lovers looking to dine out and more restaurants switching to expensive prix fixe menus Here s how to open your heart without giving away your wallet Read More Enjoy the Super Bowl at the Beach January 26 2015 Snow everywhere in Jersey Nonetheless you can celebrate the Super Bowl on the beach in Sea Bright In Driftwood Cabana Club s rebuilt enclosed all weather tiki bar You kind of feel like you are on a cruise ship says beverage director Beau Keegan because all you see is water Read More Meet the Jazzy Vegetarian January 19 2015 Laura Theodore calls herself the Jazzy Vegetarian because she is an expert vegan and vegetarian cook and a jazz singer In fact she composes the music for her series on Public TV s Create channel now in its fourth season Read More A Better School Lunch Made by Moms January 12 2015 No Fuss Lunch a program in Bergen County that feeds up to 1600 schoolkids a day started in 2012 when Gabriella Wilday noticed that her daughter was coming home from first grade cranky and tired not the child s usual mood Read More Rutgers Creates a Super Lettuce January 5 2015 With the introduction of Rutgers Scarlet Lettuce the university s Scarlet Knight mascot and sports teams have company The new red leaf lettuce has twice the antioxidants and polyphenols of blueberries and cranberries without the sugar Read More It Was Either Laugh or Die December 29 2014 Laura Zinn Fromm is an award winning journalist whose new book Sweet Survival Tales of Cooking and Coping shows how food can be a lifeline amidst craziness The Short Hills resident is about to make two New Jersey appearances Read More Food Wine A Primer on Pairing December 21

    Original URL path: http://njmonthly.com/category/eat-drink/soup-to-nuts/page/3/ (2016-02-11)
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  • Soup to Nuts Archives - Page 4 of 21 - New Jersey Monthly
    Girl Food Tours October 19 2014 After joining forces to create Jersey Girls Food Tours of Jersey City Alessia Aron and Janis Borroto have now created a major tasting event to show off the city s food boom Read More And Now Tea Pairings October 13 2014 Wine pairings beer pairings what else is new Make way for the new wave tea pairings Think I m kidding Two top chefs Thomas Ciszak of Chakra in Paramus and Todd Villani of Terre a Terre in Carlstadt are taking the idea very seriously Read More Hail the Humble Lima October 6 2014 Admit it You think lima beans are dull Bet you didn t know they can shine in crème brulees crepes hummus empanadas cookies cakes and even ice cream Skeptical This Saturday s 29th annual West Cape May Lima Bean Festival just might win you over Read More Knish and Tell September 30 2014 Woody Allen in his stand up comedy days used to joke My parents believed equally in God and carpeting Laura Silver s parents also had strong values Knishes were my family s religion she says For knishes we went on pilgrimages Now she s coming to Paramus to talk about her favorite subject Read More Wine to Go Hear it Growl September 21 2014 South Jersey s Bellview Winery in Landisville just outside Vineland is one of the first and possibly the first of the state s 43 wineries to offer convenient and environmentally conscious growlers of wine to customers at the winery Read More Gender Reveal Cakes a Runaway Hit September 14 2014 Used to be parents learned the sex of their child when the bundle of joy was born Then ultrasounds and more recently blood tests determine the gender early in the pregnancy Now more and more moms to be are asking for the test results to be handed them in a sealed envelope which they in turn hand unopened to a bakery Next stop The gender reveal cake and party Read More Booze University September 8 2014 Jason Wilson best selling author of Boozehound On the Trail of the Rare the Obscure and the Overrated in Spirits will lead a series of classes at Keg Kitchen in Westmont called Booze University Read More 10 000 Meals a Day August 31 2014 It takes 114 chefs working in shifts around the clock to prepare those 10 000 meals What is this the looniest TV culinary competition yet No it s a cruise ship a luxury one at that Read More A Vodka s Curious Claim August 24 2014 Drew Adelman of Colonia founder and CEO of Devotion vodka swears that that his product is not only the world s first ever sugar free gluten free and 100 percent made in America vodka it is also hangover free Read More Hoboken Boy Teams With Guy Fieri August 17 2014 A couple years ago Gibson Borelli of Hoboken took one of my pie baking classes for kids

    Original URL path: http://njmonthly.com/category/eat-drink/soup-to-nuts/page/4/ (2016-02-11)
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  • Soup to Nuts Archives - Page 5 of 21 - New Jersey Monthly
    June 8 2014 Enjoy and indulge but either bring a designated driver or stay overnight at the Crystal Springs Resort host of the Fifth Annual NJ Beer and Food Festival Read More Plum or Pizza A Colledge Education June 2 2014 Plum on Park in Montclair is so small it s a street car diner says its owner Natalie Colledge But what s remarkable isn t just its pint size or even its recent addition of dinner service but the tale of love and loss that brought it into being Read More Have You Spiralized Yet May 27 2014 It s not the latest exercise trend It s a way of cutting just about any vegetable into twirling pasta like threads If Ali Maffucci of Jersey City has her way spiralizers will be as common in kitchens as colanders Read More Jambalaya Jam Session May 18 2014 For his 25th annual Crawfish Fest Michael Arnone will bring not only New Orleans music and food but also his new do it yourself Jambalaya Mix so revelers can cook Cajun at home Read More Guilt and Gluten Free Carbs and Sweets May 12 2014 ThinSlim Foods made in Ringoes use a proprietary formula to create brownies cookies breads and pizzas without gluten or sugar The natural sweetener erythritol does not spike blood sugar levels or promote tooth decay Read More Halfway Between Habanero and Jalapeño May 5 2014 That would be the piri piri pepper basis of Mazi Piri Piri Hot Sauce created in Bradley Beach in 2001 and now pumping out about 10 000 bottles a year Read More Dining Outdoors Tis the Season April 28 2014 The Italians call it dining al fresco the French dining en plein air Whatever you call it the season is here and we ve got places where you can count the stars in the sky and in the kitchen Read More Making Food Deserts Bloom April 18 2014 On Saturday May 10 the award winning Pittstown based non profit America s Grow a Row will hold a farm to fork fundraiser at Life Camp in Pottersville One million people in New Jersey are food insecure says Grow a Row founder and president Chip Paillex They don t know where their next meal is coming from Read More Tattooed Chefs in Print April 14 2014 Birk O Halloran has written the book on the love affair between chefs and their tattoos It s called Eat Ink and he will sign copies of it this month at the three Cool Vines wine shops Read More They ll Cater a Seder April 7 2014 When the sun sets next Monday Jews will sit down to seders usually in a family member s home If you re not up for all the work of preparing serving and cleaning up after the Passover meal here s good news you have some intriguing options Read More Tried Fasting Tried Cleanses Try This March 31 2014 Gained a few pounds this

    Original URL path: http://njmonthly.com/category/eat-drink/soup-to-nuts/page/5/ (2016-02-11)
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  • Episode 5: George Faison on Clean Vs. Commodity Meat
    flavorful meat they provide Listen for free http media blubrry com eatingwitheric p content blubrry com eatingwitheric EWE Episode5 mp3 Podcast Play in new window Download Subscribe iTunes Android RSS Click here to listen to more Eating with Eric episodes Subscribe to Eating With Eric on iTunes on Android via RSS Or subscribe with your favorite app by using the address below Get dining articles like this delivered straight to your inbox Read more Eat Drink Eating with Eric Just For the Web Podcasts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast Eating With Eric should be on your plate Listen to episodes Subscribe in iTunes 7 Songs to Comfort Christie on His Failed Presidential Bid Podcast Why We re Called The Garden State Table Hopping Jersey Shore Restaurant Week Melange in Somerville A Dress For Every Occasion NJ Father and Son s Wines Win Big 7 Dining Trends to Watch in 2016 February 2016 Best New Restaurants Table of Contents Subscribe Give a Gift Locate a Newsstand Purchase back issues View older issues Paper Mill Playhouse presents A Bronx Tale Millburn Feb 04 Mar 06 Frozen in Ice at Skylands Stadium Augusta Feb 05 Feb 28 The Beach Boys Morristown Feb 10 SOMA Film Festival South Orange Feb 12 Feb 14 Marc Anthony Concierto del Día de San Valentín Newark Feb 13 Sign up for our FREE newsletters Weekend Buzz Events in NJ Side Dish Dining news Like us on Facebook Follow us on Twitter Follow us on Instagram Follow us on Pinterest Subscribe Purchase Subscribe Manage your

    Original URL path: http://njmonthly.com/articles/eat-drink/episode-5-george-faison-on-clean-vs-commodity-meat/ (2016-02-11)
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  • Mother and Son Chefs Discuss Food and Family
    indispensable apprenticeships with the likes of Jean Georges Vongerichten Listen for free http media blubrry com eatingwitheric p content blubrry com eatingwitheric Episode 4 mp3 Podcast Play in new window Download Subscribe iTunes Android RSS Click here to listen to more Eating with Eric episodes Subscribe to Eating With Eric on iTunes on Android via RSS Or subscribe with your favorite app by using the address below Get dining articles like this delivered straight to your inbox Read more Eat Drink Eating with Eric Just For the Web Podcasts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast Eating With Eric should be on your plate Listen to episodes Subscribe in iTunes 7 Songs to Comfort Christie on His Failed Presidential Bid Podcast Why We re Called The Garden State Table Hopping Jersey Shore Restaurant Week Melange in Somerville A Dress For Every Occasion NJ Father and Son s Wines Win Big 7 Dining Trends to Watch in 2016 February 2016 Best New Restaurants Table of Contents Subscribe Give a Gift Locate a Newsstand Purchase back issues View older issues Paper Mill Playhouse presents A Bronx Tale Millburn Feb 04 Mar 06 Frozen in Ice at Skylands Stadium Augusta Feb 05 Feb 28 The Beach Boys Morristown Feb 10 SOMA Film Festival South Orange Feb 12 Feb 14 Marc Anthony Concierto del Día de San Valentín Newark Feb 13 Sign up for our FREE newsletters Weekend Buzz Events in NJ Side Dish Dining news Like us on Facebook Follow us on Twitter Follow us on Instagram Follow us on Pinterest

    Original URL path: http://njmonthly.com/articles/eat-drink/episode-4-cynthia-and-ryan-depersio-mother-and-son-chefs/ (2016-02-11)
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